Recipe - Stir-Fry Of Broccoli And Chicken

1 pound Skinned & Boned Chicken
Breasts, Trimmed
6 cup Broccoli Florets (From About
2 pound Broccoli
2 lg Red OR Green Peppers,
Quartered Lengthwise & Cut
CrossWise Into 1/8 Inch
Wide Strips
1 lg Onion Halved Lengthwise
And Cut Into One fourth in. Thick
Slices
2 lg Cloves Garlic Minced
One half teaspoon Dried Thyme (Crumbled)
1 teaspoon Dried Basil Crumbled
One half teaspoon Freshly Ground Pepper
One half teaspoon Salt
4 tablespoon Freshly Grated Parmesana

Pound Breasts Between Waxed Paper To Thickness Of One fourth Inch. Wrap Each
Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut
Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water
in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil &
Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic,
Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But
Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce
Heat To MediumLow, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam
Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat &
Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated
Plates. Top Each Portion With 1 T. Parmesan.